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Started By
Message
1
Posted on 10/31/19 at 3:11 pm to Saskwatch
quote:
I didnt know what this was so I looked it up
Most butchers outside of Acadiana cut it off the pork roast and throw it away.. but there's nothing like a big pork roast stuffed with garlic and a big ol couenne. It's crispy and crunchy with a piping hot layer of hog fat.
Posted on 10/31/19 at 3:20 pm to TH03
quote:
You could go to almost any lunch place in Lafayette and have these.
Yeah I wasn't thinking of plate lunch type places.
Posted on 10/31/19 at 3:33 pm to CHEDBALLZ
quote:
I know of a few places that have shrimp boulettes
BugAC’s cousin does a garfish boulette stew every Good Friday and I become a devout Catholic so I can eat it. Unreal.
And I would submit shrimp and butter beans.
Posted on 10/31/19 at 4:02 pm to hungryone
I don't recall seeing too many restaurants serving sauce piquante.
Not saying it doesn't happen, but I don't see it that often.
Not saying it doesn't happen, but I don't see it that often.
Posted on 10/31/19 at 4:35 pm to hungryone
Eggplant dirty rice is one of my favorites. Also, crowder peas with green beans in roux.
Posted on 10/31/19 at 4:39 pm to hungryone
Thread is useless without pics
Posted on 10/31/19 at 7:49 pm to Martini
quote:
And I would submit shrimp and butter beans.
Like a little fried catfish with this.
Posted on 10/31/19 at 9:19 pm to hungryone
Nutria and andouille gumbo
Posted on 10/31/19 at 9:46 pm to hungryone
Carrots and Ground Meat
Bouille (warm custard) over some yellow cake
Bouille (warm custard) over some yellow cake
Posted on 10/31/19 at 10:01 pm to hungryone
Talk to me about dem roux peas. How do you make it?
Posted on 10/31/19 at 11:16 pm to bdevill
I’ve had a few of those in restaurants, but not Ponce
Posted on 11/1/19 at 12:15 am to fatboydave
quote:
Talk to me about dem roux peas. How do you make it?
First you make a roux.
Make a roux with a heaping tablespoon of bacon grease and a tablespoon of flour over medium heat. Cook it to the color of milk chocolate. Dump in a can of LeSueur sweet peas and mushrooms. Heat through and serve.
Posted on 11/1/19 at 3:16 am to bdevill
quote:This is on every single German restaurant in the North.
Smothered Pork Chops and Cabbage
Posted on 11/1/19 at 5:31 am to dpd901
quote:
Carrots and Ground Meat
That’s a bayou classic.
Also fresh green beans cooked with sausage or ham and new potatoes.
Re: roux peas, I add some onion and garlic to mine.
Posted on 11/1/19 at 8:00 am to hungryone
I've never eaten anything in this thread. 
Posted on 11/1/19 at 8:23 am to Aubie Spr96
quote:
hungryone I've never eaten anything in this thread
I think I’ve eaten most everything mentioned.
I’ve eaten nutria but not in a gumbo.
Posted on 11/1/19 at 8:32 am to hungryone
quote:
Re: roux peas, I add some onion and garlic to mine.
Yep. And salt/black pepper. And diced andouille.
Posted on 11/1/19 at 8:39 am to Btrtigerfan
quote:
Make a roux with a heaping tablespoon of bacon grease and a tablespoon of flour over medium heat. Cook it to the color of milk chocolate. Dump in a can of LeSueur sweet peas and mushrooms. Heat through and serve.
My grandmother has made these for almost every meal I have eaten at her house. Hits the spot..
Posted on 11/1/19 at 9:27 am to danny d lsu
quote:First time hearing about this, interesting.
Pork roast with a couenne (quenne)
The carrots and ground meat someone else mentioned was something I'd never heard about until a few days ago on a Cajun recipes FB page.
I've never had ponce, but I've heard of it, of course. I've never tasted nutria, but would maybe try it if someone else cooked it and it smelled okay. I probably wouldn't try squirrel. I know it's weird that I'd give nutria a try, but not squirrel.
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